Brisket Slices & Burnt Ends on Potato Waffle

• 1 full packer brisket
(Brisket with Flat, Point
and fat cap), approx. 6-8 kg
• some tasteless oil
(e.g. rapeseed oil)
• 500 ml beef stock, warmed
• 500 ml Coca Cola, warmed
• BBQ sauce (of your choice)
• 1 egg per portion for serving

For the “Simple Brisket Rub”:
• 50g Maldon Sea Salt
• 2 tablespoons coarsely ground pepper
• 1 tbsp garlic granules
• 1 tbsp sweet paprika
• ½ tbsp cumin, finely ground

For the Flaming Pig's BBQ Slaw:
• 250 g fresh white cabbage, shredded
• 50 g fresh red cabbage, shredded
• 1 medium carrot,
coarsely grated
• 1 medium yellow carrot,
coarsely grated
• 4 radishes, cut into fine
Sliced
• 3 tbsp leaf parsley, finely chopped
• 60g mayonnaise
• 2 tablespoons apple cider vinegar

to taste:
• Agave syrup, salt, Tellicherry
pepper

For the potato waffles:
• 200 g flour
• 250 g raw, grated potatoes
• 400 ml milk
• 4 eggs (size M)
• 2 tbsp BBQ rub as desired
• 1 teaspoon Baking powder
• 1 tsp salt

For the red wine onions:
• 6 medium red onions,
cut into rings
• some clarified butter
(alternatively clarified butter)
• 300 ml red wine
• 50 g moscovado sugar
• 1 pinch of salt
• black pepper

For the whiskey beans:
• 250 g canned kidney beans
• 2 shallots, finely chopped
• 1 tsp chili powder
• 1 tbsp garlic, finely chopped
• 6 cl whiskey
• 4 tbsp BBQ sauce as desired
• 1 tbsp apple cider vinegar
• Salt
• Pepper

For the smoky note:
• Charcoal grill: oak wood
Woodchips or chunks
• Smoker: oak sticks,
approx. 5 x 5 cm, 40 cm long

First, put all the ingredients for the BBQ slaw in a bowl and mix well. Let it sit for a while and season with agave syrup, salt and pepper before serving.

Clean and trim the brisket, remove any tendons, silver skin and hard fat, and evenly cut the thick layer of fat to about 1 cm thick and make diamond-shaped cuts (not too deep). Be careful not to cut into the meat. Cut out a little of the fat between the flat and point on both sides so that the brisket can lie flat. Now rub the meat with oil and apply the rub evenly; the oil acts as an adhesive for the rub. (Tip: place the fat side down and only sprinkle all the other sides with rub. The brisket will later be placed in the grill or smoker with the fat side up, and if you only sprinkle this side with rub then, the loss of the rub when turning it is very minimal.)

Set up a grill with a lid or smoker for indirect grilling and set the grill temperature to 110 °C. Smoke the brisket for around 6 hours until it has taken on a nice mahogany color and has reached a core temperature of around 75 °C. Now take the meat off the grill/smoker and separate the flat from the point. Lay out three layers of strong aluminum foil so that the brisket flat can be wrapped tightly all around: To do this, fold the foil up a little on the sides, place the brisket on top and pour in a heated mixture of beef stock and cola, approx. 1 cm high. Now close the foil tightly around the brisket and put it back on the grill/smoker and finish cooking at the same temperature until the core temperature reaches approx. 91-93 °C.

Cut the point piece into cubes of approx. 2.5 x 2.5 cm, put in an aluminum tray, mix the remaining cola-beef stock mixture with a good BBQ sauce and pour it over the meat cubes (burnt ends). Season again with a little rub and cook in the grill/smoker together with the flat until the burnt ends are evenly browned. Turn them from time to time. They are ready to be grilled when they melt in your mouth like butter and feel more like marshmallows on your tongue.
As soon as the flatbread has reached its core temperature and the desired consistency, pour the liquid out of the foil and collect it as you go; you will need it later. Leave the brisket uncovered to steam off for about 10 to 15 minutes, then wrap it back in the foil and a towel and leave it to rest in a warming box for about 1-2 hours. (A thermal or cool bag filled with a small bottle of warm water is ideal for this.) In the meantime, mix the ingredients for the potato waffles (except for the grated potatoes) into a smooth dough and finally fold in the washed and well-drained grated potatoes. Just before serving, bake in a deep waffle iron until golden brown.

For the red wine onions, sauté the onion rings with the butter and sugar in a cast iron pan until they start to brown. Then deglaze with the red wine and simmer until it reaches a jam-like consistency. Season with salt and pepper.
For the whiskey beans, sauté the shallots and garlic in a cast iron pan, then add the beans, BBQ sauce, whiskey and vinegar. Heat everything, season with salt and pepper and place the pan in the grill, simmering a little while adding smoke.
For the poached eggs, add 2 tablespoons of water to each small aluminum mold, crack the eggs into the molds one at a time and cover with aluminum foil. Cook for about 4 minutes at 180 °C.

After resting, slice the brisket against the grain, place portions on the freshly baked waffles, pour some of the juice collected from the foil over it and garnish with some BBQ slaw, whiskey beans and red wine onions. Top with a poached egg.

FIRE&FOOD Issue 3-2016